Categories
Making, quality criteria, storage and service of baklava, şöbiyet, kadayıf, şekerpare and other syrup-soaked desserts.
59 articles
The difference between raw and baked frozen, baking parameters, making the syrup, the temperature rule, workload, cost, nutrition and storage.
5 min read
The structure of şekerpare, syrup uptake, what freezing does to syrup, thawing, service, the business case, nutrition and storage.
5 min read
The origin of the name, how the shape gets formed, the number of sheets, the filling, baking, syrup balance, how it differs and storage.
6 min read
The form of şöbiyet, what the cream does, layering, the crescent shape, baking, syrup, shelf life, service and storage.
6 min read
How pistachio differs from walnut, proportions, the butter balance, assembling the tray, baking, syrup, slice size, cost and storage.
5 min read
The structure of a milk syrup, how it differs from the classic, pastry and pistachio balance, why it must stay cold, cutting, service and storage.
5 min read
Choosing pistachio and its grades, pastry thickness, layer count, butter, baking, syrup balance, cutting styles, geographical indication and storage.
6 min read
What defines ev baklavası, the effect of pastry thickness, the number of layers, syrup uptake, butter, baking, slice size, cost and storage.
6 min read
The form of dolama baklava, the pistachio ratio, the rolling technique, pastry thickness, baking, syrup balance, portions, cost and storage.
6 min read
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